Cranberry Cherry Crisp – Vegan & GF
This Cranberry Cherry Crisp could truly not be easier and has the added bonus of being Vegan & Gluten Free! What a perfect holiday dessert, that is also pretty healthy! Lot of antioxidants and fiber!
If you’ve been following my blog for any length of time, then you know that my Mom is severely gluten and lactose intolerant. I usually try to make her a special dessert that she can eat, because she can eat none of the goodies that the rest of us enjoy!
What could be more festive this time of year than Cranberries? Ocean Spray has named them the official, unofficial fruit of the holidays. Those of you in the US are, I’m sure familiar with their commercial. I love their characters. They are so funny.
How to make this Easy Cranberry Vegan Cherry Crisp
What you need
For the filling
- cherry pie filling
- cornstarch
- raw sugar
- lime juice
- fresh or frozen cranberries
For the crisp topping
- raw sugar
- almonds
- coconut
- cornstarch
- oats
- cinnamon
- nutmeg
- coconut oil
How to make crisp
- Place filling ingredients in medium bowl.
- Mix well until cornstarch is absorbed.
- Place all of the crisp ingredients in a medium bowl, except coconut oil.
- Mix well.
- Melt coconut oil in microwave or on stovetop. Add to the dry ingredients. Mix very well until there are no dry spots.
Add fruit layer to the bottom of an oven proof casserole. Top with all of the crisp layer. Bake at 350°F for 40 minutes or so, until filling is thickened and bubbly.
Pro tips for your success
- You can use gluten free flour or regular flour in the filling and the crisp layer, if desired.
- Use canned or homemade cherry pie filling.
- Make sure both the filling and the topping are mixed well. The topping should not have dry spots.
- Can be made a day in advance.
- Store covered on the counter or in the refrigerator for 2-3 days.
- Buy an extra bag of cranberries around the holidays and freeze them so that you can make cranberry recipes all year long!
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Check out these other fruity desserts
That is how easy this Cranberry Cherry Crisp is! Great for any time of the year.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Cranberry Cherry Crisp
Ingredients
For filling
- 21 oz can cherry pie filling
- 2 cups fresh or frozen, thawed cranberries
- 2 Tbsp turbinado sugar, can sub white sugar
- 1 splash lime juice
- 2 Tbsp cornstarch
For crisp layer
- 1 cup gluten free oats
- ½ cup slivered almonds
- ½ cup sweetened flaked coconut if you substitute unsweetened coconut, increase sugar to 2 tablespoons
- 1 large pinch cinnamon
- 1 small pinch freshly grated nutmeg
- 1 Tbsp turbinado sugar, can sub white sugar
- 1 Tbsp coconut oil
Instructions
For crisp layer
- Mix all ingredients together in a medium bowl.
For filling.
- Mix all ingredients together. Spread the bottom of casserole with all of the filling.
- Sprinkle all of the crisp layer on top of filling.
- Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
- Preheat oven to 350°F
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Looking forward to making this. What size of a casserole dish do you recommend?
I generally use a four-quart casserole dish. An 8×8″ would also work.
This looks and sounds super delicious! I think my husband would love this recipe! Thanks, Binky! 🙂
No problem, Angela! I’m so glad you liked the recipe! Let me know how he likes it!! Thanks!!
My mom in law always gives me cherry pie filling when the summer ends – so much that I never know what to do with it. I love the simplicity of this, and how I can easily have this for dessert any night! 🙂
Thank you, Joyce! I’m glad you enjoyed it! It’s very fast and easy!
This really looks so festive and awesome! One of my best friends is intolerant to gluten and vegan by choice…something tells me I know what to prepare her when she comes over next time 🙂
I hope she enjoys it! Thank you so much Linda!
I swear, I’m going to dream of this crisp until I finally get to taste it myself!
Haha! Well, you’ll just have to make it, Tina! Thank you!
What a great healthy festive dessert! It looks like it could be a yummy breakfast too 🙂
I have to say I ate it for breakfast like 3 mornings in a row! Yum! Thanks, Hope!
This looks totally delicious. This is perfect for the holiday season and looks simple to make.
I is super simple to make! Thanks Luci! I appreciate the comment!